Gluten-Free Buttermilk Pancakes with Maple Butter

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Fluffy gluten-free pancakes made with a tangy buttermilk batter, served with a rich maple-scented butter for a delightful breakfast treat. This American-inspired gluten-free recipe, ready in about 25 minutes, layers gluten-free all-purpose flour, baking powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 1 1/4 cups buttermilk
• 2 large eggs
• 4 tablespoons, melted plus 2 tablespoons for maple butter unsalted butter
• 2 tablespoons, plus more for serving pure maple syrup

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 2 tablespoons granulated sugar until well combined.
2. Step 2: In a separate bowl, whisk 1 1/4 cups buttermilk, 2 large eggs, and 4 tablespoons melted unsalted butter until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; the batter should be slightly lumpy.
4. Step 4: Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Step 5: Pour 1/4 cup batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook for another 2 minutes until golden brown.
6. Step 6: For maple butter, combine 2 tablespoons softened unsalted butter with 2 tablespoons pure maple syrup, mixing until smooth.
7. Step 7: Serve pancakes warm topped with a dollop of maple butter and extra maple syrup.